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5 from 9 votes

Rosemary Focaccia Bread

Easy Rosemary Focaccia, it's light, delicious and so simple to prepare. There's nothing better than the smell of homemade fresh focaccia bread baking in the oven.
Prep Time25 mins
Cook Time20 mins
Rising Time2 hrs
Total Time45 mins
Course: bread
Cuisine: Italian
Servings: 12 servings
Calories: 206kcal
Author: Emily Kemp

Ingredients

For the dough

  • ~4 cups 00 flour plus extra for dusting (500g)
  • 1 ⅓ cups + 1 tbsp warm water (320ml)
  • 4 tablespoon olive oil
  • 1 teaspoon sugar
  • ~2 teaspoon fast action dried yeast (7g)
  • 1 teaspoon salt

For the topping

  • 1-2 large sprigs fresh rosemary
  • 1-2 tablespoon olive oil
  • sea salt flakes

Instructions

  • First, add the flour to a large mixing bowl. Make a well in the middle of the bowl then pour the yeast and sugar in the middle. Make sure to place the salt at one side away from the yeast.
  • Pour the water and olive oil into the middle of the well and using a wooden spoon or spatula mix everything together. Once the dough comes together tip it out onto a clean work surface lightly dusted with flour.
  • Knead the dough for 10 minutes until smooth and springy (press your finger lightly into the dough and if it springs back it's ready).
  • Clean and dry the mixing bowl then lightly coat it in olive oil. Place the ball of dough in the bowl and lightly rub the top of it with olive oil.
  • Cover with plastic wrap or cling film and place in a warm place for 1 hour or until doubled in size (not hot and not in direct sunlight).
  • Once the dough has doubled in size remove it and cut it in half. Place the dough in two separate oiled baking trays (I used 10x15inch) and spread it out to fit the trays. If you only want to make one then you can freeze the other half.
  • Let the dough rise in the trays for another hour or more.
  • Preheat the oven to 230C (450F) or your hottest setting. When ready to bake use your fingers to make dimples over the dough, sprinkle over fresh rosemary, sea salt flakes and olive oil.
  • Bake for 15-20 minutes until golden and baked through.

Notes

  • If you don't have type 00 flour you can use strong bread flour.
  • Make sure not to place the salt directly on top of the yeast as it can kill it and prevent the dough from rising so well.
  • Use a good quality extra virgin olive oil for making the focaccia and drizzling on top.
  • Let the rosemary focaccia cool for around 10 minutes before cutting and serving.
  • To use it as a sandwich simply cut in half.
  • You can also make the focaccia in a round or square tray if you prefer.

Nutrition

Calories: 206kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg